Morgan

=**2.List and explain/discuss the academic programs, curriculum framework, governing accredidation body, assessment process of student learning, faculty profiles, and any other information about the academic programs in India.**= []

**Culinary Academy Of India** The Culinary Academy of India is the first professional training school for culinary arts to be founded in India, matching the standards of top American and European culinary institutes. The academy is located within a kilometer of the premier hotels in Hyderabad, giving the institute and its students the added advantage of convenience for practical on the job experience and later translating to better employment opportunities There are six academic programs at the Culinary Academy of India. The programs are Bachelor of catering Technology and Culinary Arts, Post Graduate Diploma in Culinary Arts, Certificate Course in Food Production and Patisserie, Diploma in Cruise Galley Operations, Galley Assistant Familiarization, and Costa Crociere Cruise Chef Course. The culinary framework is similar to Johnson & Wales. The curriculum is based on three years but the course work for degree completion is very similar. The students also have to complete a 16 week internship and portfolio to graduate much like Johnson &Wales. Affiliated withOsmaniaUniversity and accredited with A grade by National Assessment and Accreditation Council of India (NAAC). Indian Federation of Culinary Association (IFCA) IFCA The primary focus of IFCA is the promotion of the culinary profession through exchange and innovations. IFCA sets up local chapters within the national. North- The Indian Culinary Forum (ICF) South- TheSouth India Culinary Association (SICA) West-Western India Culinary Association (WICA) East-EasternIndia Culinary Association (EICA) IFCA aims at bringing together the elite among culinary professionals in order to: a.) Create and maintain bonds of friendship and foster professional cooperation and mutual understanding. b.) Promote cooking, cuisines, recipes, and quality products and technical know-how. c.) Enable improvement in the professional standards within the industry through effective training and recruitment. d.) Lay emphasis on communication and exchange of ideas and its role in development of the industry. e.) Promote professional exchanges of personnel, scholarship, international culinary competitions and bursaries. f.) Liaise with various related professional bodies and institutes in enabling training course apprenticeship schemes and related vocational links g.) Promote, foster and encourage the culinary art and related studies. h.) To increase membership through education and professional advancement. The **National Assessment and Accreditation Council** (**NAAC**) is an organization that assesses and [|accredits] institutions of higher education in [|India]. It is an autonomous body funded by [|University Grants Commission] of [|Government of India] headquartered in [|Bangalore]. People make all the difference and the academy can boast of a committed team of faculty members for whom training the next generation of culinary professionals is not a 9 to 5 job. Each of the faculty members is also involved in mentoring students into becoming professionals and having that professional edge in every activity they take up, whether it is co-curricular, cultural or sports. Faculty members are entrusted additional portfolios, which contributes to the overall enhancement of the academy as a whole. The Indian Academy of Catering Technology and Culinary Arts is probably the only hospitality management institute that has a Principal who is actively involved in a subject with the final year students at a theory as well as at the practical level.
 * Academic Programs**
 * Curriculum Framework**
 * Governing Accreditation Body**
 * Assessment Process of Student learning**
 * Faculty Profiles**